Read an Excerpt
More BBQ and Grilling
For the Big Green Egg & Other Kamado-Style Cookers
By Eric C. Mitchell, Ken Goodman Page Street Publishing Co.
Copyright © 2016 Eric Mitchell
All rights reserved.
ISBN: 978-1-62414-242-0
CHAPTER 1
BODACIOUS BEEF & LUSCIOUS LAMB
When it comes to beef and lamb, there are so many different cuts that are well suited for barbecue or grilling. Steaks, roasts, kabobs, burgers and meatballs are all outdoor favorites. Beef is very prevalent in the United States and South America, but it is widely available all over the world, including Asia, the Mediterranean and the Middle East. Lamb is very popular in the Mediterranean and the Middle East but is now widely available and cooked worldwide. The same cut of beef is cooked differently depending on the region it comes from. Steak and hamburger do great all by themselves when grilled with just salt and pepper to medium rare. Choice or higher grading is best. While some people can eat a good, simple steak meal after meal, I prefer to mix it up with different marinade flavorings, spices and even stuffing. This attention will also allow you to enjoy lesser grade beef. You can create different flavors, and they are all delicious.
Grilling beef and lamb over a charcoal fire is the best way and, to many, the only way to serve it. Whether it's a sear for fast cooks or a bark for slow cooks, the smoke flavor produced by this method is without comparison.
RIB EYE TOMAHAWKS WITH HORSERADISH SAUCE
Tomahawk steaks are bone-in rib eye steaks with the bones "frenched." They are known for their tender, juicy and beefy qualities. These steaks are great cooked with just salt and pepper. Cooked this simple way, the juicy beef flavor will stand out. The horseradish sauce provides a contrasting flavor, which complements the steak. This method of searing is adapted from T Rex's method. T Rex is a frequent contributor to the Big Green Egg forum.
MAKES ABOUT 4 SERVINGS
4 rib eye steaks, 1½-inch (4-cm) thick, choice or higher
1 tbsp (18 g) kosher salt
2 tsp (10 g) black pepper, coarse ground
2 tbsp (30 ml) olive oil
4 tbsp (57 g) unsalted butter
HORSERADISH SAUCE
1 cup (236 ml) sour cream
6 tbsp (90 g) prepared horseradish, drained
2 tsp (10 ml) Dijon mustard
¼ cup (10 g) finely chopped chives or green onions
¼ tsp kosher salt
¼ tsp freshly ground black pepper
Set the Egg for 700°F (371°C) direct. With the top and bottom vents wide open, light the fire and close the Egg. When the Egg gets up to about 250°F (121°C) dome, about 10 minutes, close the bottom screen. When the Egg approaches 700°F (371°C) dome, about 15 to 20 minutes, leave the top of the daisy wheel open.
While the Egg is heating up, cut any outside fat from the edges of the steaks and "french" the bones down to the meat by cutting and scraping the meat down to form a "hook." Rub with olive oil and sprinkle with salt and pepper and rub into the steaks. Let the steaks come up to room temperature, about 15 minutes.
Prepare the horseradish sauce by combining all of the ingredients in a small bowl, then refrigerate until ready to serve.
When the Egg is up to 700°F (371°C), burp the Egg and be careful for flash back (see here). Place the steaks on the oiled cast-iron grate. With the dome open, sear for 1½ minutes, then twist the steak and turn 90 degrees for another minute. Flip the steaks and sear the same as the first side. When complete, remove the steaks from the Egg and set to rest for 20 minutes. Meanwhile, set the Egg for 400°F (200°C) indirect by adding the plate setter and shutting the vents to lower the temperature. When 20 minutes have passed, place the steaks back on the Egg, indirect, and roast 4 minutes per side for medium rare. After the last flip, place a slice of unsalted butter on top of each steak to melt. Remove from the Egg, tent with aluminum foil and let rest for 10 minutes before serving. Serve with the horseradish sauce on the side.
CARIBBEAN STRIP STEAK WITH ONION AND RUM GLAZE
New York strip steak is known by other names, such as shell, Delmonico or Kansas City strip. It is known for its tender, juicy and beefy qualities. These steaks are great cooked with just salt and pepper. This method of searing is adapted from T Rex's method. It provides a seared steak with a juicy and tender inside. The onion rum sauce will take you on a little vacation!
MAKES ABOUT 4 SERVINGS
4 New York strip steaks, 1½-inch (4-cm) thick, choice or higher
Olive oil, for the steaks
Salt and pepper, for the steaks
2 tbsp (30 g) unsalted butter
2 medium onions
2 tsp (6 g) garlic, minced
¼ tsp kosher salt
¼ tsp black pepper, freshly ground
1 cup (240 ml) dark rum
½ cup (120 ml) low-sodium beef stock
2 tbsp (30 ml) molasses
4 tbsp (60 g) unsalted butter, softened
Set the Egg for 700°F (371°C) direct. With the top and bottom vents wide open, light the fire and close the Egg. When the Egg gets up to about 250°F (121°C) dome, about 10 minutes, close the bottom screen. When the Egg approaches 700°F (371°C) dome, about 15 to 20 minutes, slide the top of the daisy wheel partially closed, leaving it three-quarters of the way open. Cut any outside fat from the edges of the steaks and rub them with olive oil. Sprinkle with salt and pepper and let the steaks come up to room temperature, about 15 minutes.
In a medium saucepan, melt the butter. Peel the onions and slice them into quarters, from stem to root. Add the sliced onions to the butter and sauté until the onions start to caramelize, about 10 minutes. Add the garlic, salt and pepper and stir for another 3 minutes. Add the rum and simmer for 10 more minutes, until the rum is reduced by half. Add the beef stock and molasses and stir. Simmer until slightly thickened, about 5 more minutes. When the Egg is up to 700°F (371°C), burp the Egg and place the steaks on the oiled cast-iron grate. Sear for 11/2 minutes, and then turn the steaks 90 degrees for another minute. Flip the steaks and sear the same as the first side. When complete, remove the steaks from the Egg and set to rest for 20 minutes. Meanwhile, set the Egg for 400°F (200°C) indirect by adding the plate setter and shutting the vents to lower the temperature.
When 20 minutes have passed, place the steaks back on the Egg, indirect, and roast 4 minutes per side for medium rare. After the last flip, place 1 tablespoon (15 g) of unsalted butter on top of each steak to melt. Remove from the Egg, tent with aluminum foil and let rest for 10 minutes before saucing.
BEEF WELLINGTON
Beef tenderloin is the most tender part of the cow. It is very lean and should be cooked to no more than medium rare. Wellington is a trumped-up way to add flavor to the delicate roast while varying its texture. You can purchase a whole tenderloin, 6 to 8 pounds (2.7 to 3.6 kg), but I know the butchers at the big food clubs will cut a smaller piece for you. The prices are reasonable as well.
MAKES ABOUT 3 TO 4 SERVINGS
1 (2½ lb [1 kg]) center cut beef tenderloin, trimmed
2 tbsp (30 ml) olive oil
1 tbsp (6 g) kosher salt
½tbsp (3 g) freshly ground black pepper
3 tbsp (45 ml) unsalted butter, softened
1 minced shallot
½ cup (120 g) mushrooms, minced
1 tbsp (1.6 g) dried thyme
1 tbsp (15 ml) red wine
1 sheet puff pastry from 17.5 oz (490 g) package of frozen puff pastry, thawed
1 large egg yolk, beaten
Trim any silver skin from the tenderloin and let it come up to room temperature. Coat the tenderloin with olive oil, salt and pepper. Set up the Egg for a direct grill at 450°F (230°C). With the top and bottom vents wide open, light the fire and close the Egg. When the Egg gets up to about 250°F (121°C) dome, about 10 minutes, close the bottom screen. When the Egg approaches 450°F (230°C) dome, about 10 minutes, slide the top of the daisy wheel partially closed, leaving it halfway open. Once the Egg is up to temperature, sear the tenderloin on all sides until browned, about 10 minutes, and then remove from the Egg and let it cool on a wire rack.
While the tenderloin is resting, place the butter, shallot, mushrooms and thyme in a frying pan and cook on a 400°F (200°C) Egg until the shallots and mushrooms have softened, about 5 minutes. Reduce the temperature of the Egg from 450°F (230°C) to 400°F (200°C) by closing the daisy wheel, leaving a quarter of it open.
Add the wine and continue to cook for another 5 minutes, until the wine has reduced. Once cooked, remove from the Egg and let cool. On a flat surface, lay out the puff pastry sheet and place the cooked tenderloin in the center. Place the cooled shallot and mushroom mixture on top of the tenderloin, wrap it up in the pastry and seal the edges with egg wash. Coat the outside with the beaten egg.
Place the wrapped tenderloin in a roasting pan and roast on the Egg at 450°F (230°C) indirect for about 15 minutes or until the internal temperature reaches 125°F (52°C). Place the cooked Wellington on a cooling rack under foil for about 10 minutes, and then slice into 1½- to 2-inch (38- to 51-mm) slices and serve.
TEXAS BEEF SAUSAGE
Beef sausages in Central Texas are largely attributed to the German immigrants in the area in the 1800s. These sausages are primarily beef with a little pork added to bind them together. Many sausage makers in Texas will add curing agents to cold or hot smoked beef sausages. This recipe is for fresh sausage to be hot smoked on the Egg until fully cooked.
As an alternative, you can change the proportion of beef to pork or add additional spices, like garlic powder, cumin and coriander, to your taste. You can make up a patty prior to casing and fry it up to see if the flavors and texture suit you.
If you don't have a meat grinder, you can ask your butcher to grind it for you. If you don't have a sausage stuffer, you can make a fattie, or grill the beef sausage as meatballs.
MAKES ABOUT 12 SERVINGS
2½ lb (1.1 kg) beef, round or chuck, sinew and gristle removed
½ lb (227 g) pork shoulder, bone removed
½ lb (227 g) beef fat
2 tbsp (36 g) kosher salt
2 tbsp (6 g) paprika
1 tbsp (3 g) black pepper
½ tsp cayenne pepperv Hog casings
Cut the beef, fat and pork shoulder into 1-inch by 1-inch (2.5-cm by 2.5cm) strips, removing silver skin and cartilage. Using a coarse-grind plate, grind the meat a few pieces at a time, then grind a piece of fat. Alternate grinding several pieces of meat with a piece of fat to get a good mix.
In a large bowl, add the remainder of the ingredients, except the casings, and mix them gently by hand with half of the ground meat. You can tell that the spices are mixed in well by a uniform pattern in the bowl. Don't overhandle the meat or it will be less juicy when cooked. Add the remainder of the ground meat to the bowl and gently mix. Refrigerate the mix overnight before filling the casings.
Soak the casings for at least an hour. Fill the casings with a sausage stuffing attachment or your grinder and go slowly to prevent air pockets. The casings can be twisted to form links, about 8 inches (20 cm) long. Refrigerate the stuffed sausage until ready to cook.
Set the Egg for 250°F (121°C) indirect with a drip pan. With the top and bottom vents wide open, light the fire and close the Egg. When the Egg gets up to about 250°F (121°C) dome, about 10 minutes, close the bottom screen and slide the top of the daisy wheel closed, leaving the petals halfway open. Once the fire is well lit, add 3 chunks of hickory or white oak. Once the smoke has settled down to a bluish-gray color, place the sausage on the Egg and cook for 2 hours, until the internal temperature reaches 165°F (74°C). Remove from the heat, tent with foil and let rest for 5 minutes before serving.
RACK OF LAMB
Lamb is very popular in other parts of the world, but historically not so much in the United States. Nowadays, rack of lamb is available in most large supermarkets and wholesale clubs. It grills extremely well, giving a crispy outside and a tender, medium rare inside.
MAKES 6 TO 8 SERVINGS
DRY RUB
1 tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup (60 ml) prepared brown mustard with seeds
2 tsp (6 g) fresh garlic, minced
2 tbsp (5 g) fresh oregano, chopped
1 tsp dried basil
1 tsp dried thyme
¾ cup (110 g) bread crumbs
2 racks of lamb, 8 bones each
2 tbsp (30 ml) olive oil
In a small bowl, mix all of the dry rub ingredients together and set aside. Trim any visible fat from the racks. One end may be thicker than the other, because it has a layer of fat, with a thin layer of meat beneath it and another layer of fat under the thin layer of meat. Remove both layers of fat and any silver skin. French the bone tips by cutting off any fat, meat or tissue. Rub the racks with olive oil, and then rub both sides of the meat with the dry rub.
Set the Egg for 350°F (180°C) indirect with a drip pan. With the top and bottom vents wide open, light the fire and close the Egg. When the Egg gets up to about 250°F (121°C) dome, about 10 minutes, close the bottom screen. When the Egg approaches 350°F (180°C) dome, about 10 minutes, slide the top of the daisy wheel partially closed, leaving it a quarter of the way open. When the Egg is up to temperature, place the lamb racks on the grid, bone side down. Cook for 25 to 30 minutes, until the internal temperature in the thickest part reaches 125°F (52°C) for medium rare, rotating the meat every 10 minutes. When cooked, remove from the Egg and tent on a rack under aluminum foil for 10 minutes. Slice between the bones and serve.
SANTA MARIA TRI TIP
The tri tip comes from the bottom sirloin and weighs 1¼ to 2½ pounds (680 to 1134 g). It is very popular on the West Coast, but has caught on here in the East. The roast is small and should not be overcooked. It needs to be cut thinly, across the grain. With this simple rub, and cooked to medium rare, it is very juicy and flavorful. A few years ago at a grilling competition, one of the categories was tri tip. I had never heard of it, but I purchased a whole case and started to practice how to cook it. You can marinate it, and it will also hold up to a spicier rub. I cooked a lot of tri tip that spring and enjoyed it every time. You can serve this Santa Maria style with pico de gallo or any other salsa. It's where the beef's at!
MAKES ABOUT 4 TO 6 SERVINGS
1 (1½ to 2½ lb [680g to 1134 g]) tri tip roast
2 tbsp (30 ml) olive oil
1 tsp kosher salt
1 tsp ground black pepper
2 tsp (6 g) fresh garlic, minced
Remove any silver skin from the tri tip and rub it with olive oil. Rub the salt, pepper and garlic onto the meat. Cover with plastic wrap and let it sit in the refrigerator for several hours or overnight.
Set the Egg for high heat, 500°F (260°C) direct. With the top and bottom vents wide open, light the fire and close the Egg. When the Egg gets up to about 250°F (121°C) dome, about 10 minutes, close the bottom screen. When the Egg approaches 500°F (260°C) dome, about 10 minutes, slide the top of the daisy wheel partially closed, leaving it halfway open. Remove the tri tip from the refrigerator and unwrap, letting it come up to room temperature, about 15 minutes. When the Egg is up to temperature, burp the Egg and sear the tri tip for 3 to 4 minutes per side. Remove the meat and reduce the temperature of the Egg to 350°F to 375°F (180°C to 190°C) by closing the daisy wheel and leaving a quarter open. Return the meat to the Egg and continue cooking until the internal temperature reaches 135°F (57°C), turning twice for about 12 minutes. When finished, remove from the Egg, cover with aluminum foil and let rest for 10 to 15 minutes. The internal temperature should rise to 145°F (63°C) for medium rare. Cut into thin slices across the grain and serve.
GRILLED KOREAN BEEF SHORT RIBS
Short ribs are very flavorful, but because of all of the collagen, they need to be braised or barbecued for a long time. This recipe calls for the rib meat to be sliced into ¼-inch (6-mm) thickness, which lets the tenderizing marinade work faster and allows for fast, direct grilling. The ribs can be served on a plate or in lettuce wraps with green onions and toasted sesame seeds.
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Excerpted from More BBQ and Grilling by Eric C. Mitchell, Ken Goodman. Copyright © 2016 Eric Mitchell. Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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